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Cold starters
Scallop shell of fish with mayonnaise
Cold dish with macedonia, cold fish (hake, salmon), mayonnaise and letttuce.
> view pairingsCooked meats
Lyon-style andouillette sausage
Small chitterling sausage cooked with onions, meat juices deglazed with vinegar.
> view pairingsSea fish
Sole fillets with Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
> view pairingsSauces
Remoulade sauce
Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsCheeses
Bijou
United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Cold starters
Meatloaf
Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.
> view pairingsCheeses
Chaumes
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Commercial soft-ripened cow's pasteurized milk cheese with a washed orange rind.